WHB Mango Sour - Beer Recipe - Brewer's Friend

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WHB Mango Sour

146 calories 12.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 34 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Felix
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Sunday August 15th 2021
1.045
1.007
4.9%
0.0
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,600 g Simpsons - Finest Pale Ale Golden Promise2600 g Finest Pale Ale Golden Promise 37 2.4 54%
1,500 g Crisp Malting - Pale Wheat Malt1500 g Pale Wheat Malt 38.7 2 31.2%
500 g Bestmalz - BEST Acidulated500 g BEST Acidulated 35.9 2.81 10.4%
213 g Corn Sugar - Dextrose213 g Corn Sugar - Dextrose 42 0.5 4.4%
4,813 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
850 ml Mango Flavor Secondary 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L 66 °C 60 °C 30 min
20 L 60 °C 65 °C 30 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 37.9 L) 39.4
Mash volume with grains (equipment estimates 40.9 L) 42.4
Grain absorption losses -4.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 32.6 L) 34
Boil off losses -8.6
Post boil Volume 24
Volume into fermentor 24
Total: 39.4  
Equipment Profile Used: System Default
 
Notes

Once mash is complete the wort will be boiled for 10 mins to sterilise, at this point two starters will be taken one for L.Plantarum and one for Verdant IPA yeast.

5 caps will be added to the L.P starter at 38ºC. When the temperature cools down to 38ºC, the L.Plantarum starter will be added to the wort.

The lid will be replaced and weighted to ensure limited exposure to oxygen. pH will be tested over a 16 hour period looking for a final pH of 3.5.

After pH reaches the desired value the wort will immediately be boiled for 90 mins. It will then be cooled over night and then added to the fermenter.

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  • Last Updated: 2021-09-05 13:54 UTC